Beef Wellington is a classic dish that feels fancy but is really a wonderful mix of flavors and textures. It features a tender beef fillet wrapped up in a layer of mushroom duxelles, all hugged by crispy, golden puff pastry. The contrast between the juicy inside and the flaky crust is what makes this dish so special and satisfying.
I love making Beef Wellington when I want to impress guests or celebrate a special occasion. One tip I always follow is to keep the beef perfectly pink inside—overcooking can make it dry, and that’s just no fun! Also, chilling the wrapped beef before baking helps the pastry stay nice and crisp instead of soggy.
The best way I enjoy Beef Wellington is slicing it thick with a side of roasted veggies or a simple salad to balance out the richness. It always feels like a meal worth sharing, and I find everyone appreciates the care that goes into making it. Whenever I make it, it brings a warm buzz of celebration to the room, and that makes the effort totally worth it.
Key Ingredients & Substitutions
Beef tenderloin: This is the star ingredient because it’s very tender and cooks quickly. If you can’t find it, try a thick beef sirloin roast, but the texture won’t be as delicate.
Mushrooms: Cremini or button mushrooms work best for the duxelles. They need to be finely chopped and cooked down to remove moisture. You can use a food processor carefully, but don’t overdo it or you’ll get mushy bits.
Prosciutto: It adds saltiness and helps keep the mushroom layer in place. If unavailable, you could substitute thinly sliced ham or Parma ham for a similar effect.
Puff pastry: Store-bought puff pastry saves a lot of time and works great here. Make sure it’s well chilled before rolling to get a flaky crust. For gluten-free, specialty puff pastries exist but expect a different texture.
How Do You Get the Beef Perfectly Cooked Inside Without a Soggy Pastry?
Keeping the beef juicy yet the pastry crisp is key. Here’s how I handle it:
- Sear the beef well: Brown all sides to lock in juices and build flavor.
- Brush with mustard: Adds flavor and a barrier to moisture.
- Cook mushroom duxelles until dry: Slowly cook mushrooms to evaporate moisture. This step is vital to avoid sogginess.
- Use prosciutto: Wraps the duxelles and beef, forming a protective layer.
- Chill before baking: Refrigerate the wrapped beef to firm up layers so the pastry doesn’t get soggy.
- Egg wash: Brush pastry with egg wash for a golden, sealed crust.
- Use a thermometer: Bake until internal temp hits about 125°F (52°C) for medium-rare; the pastry will be golden and the beef juicy.
Equipment You’ll Need
- Heavy skillet – perfect for searing the beef evenly and developing a rich crust.
- Food processor or sharp knife – helps you finely chop mushrooms for a smooth duxelles.
- Plastic wrap – useful for rolling the prosciutto and mushroom-covered beef tightly before wrapping with pastry.
- Rolling pin – to roll out the puff pastry evenly without tearing.
- Baking sheet – holds the wrapped beef while it bakes and catches any drips.
- Instant-read thermometer – the best way to check when the beef is perfectly cooked inside.
Flavor Variations & Add-Ins
- Replace prosciutto with smoked ham for a slightly different, smoky flavor.
- Add finely chopped spinach or kale to the mushroom duxelles for extra color and nutrition.
- Mix in a little blue cheese or Parmesan with the mushrooms for a richer taste.
- Swap the beef for a large pork tenderloin or salmon fillet to try a new take on the dish.
How to Make Beef Wellington
Ingredients You’ll Need:
For The Beef and Mushroom Filling:
- 2 lb (900g) center-cut beef tenderloin (fillet)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp Dijon mustard
- 1 lb (450g) mushrooms (preferably cremini or button), finely chopped
- 2 tbsp unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves, chopped (plus extra sprigs for garnish)
- 6-8 slices prosciutto
For The Pastry:
- 1 sheet puff pastry (about 10×14 inches)
- 2 egg yolks, beaten with 1 tbsp water (egg wash)
For Serving:
- Roasted potatoes and sautéed mushrooms
- Optional: cream or peppercorn sauce
How Much Time Will You Need?
About 45 minutes of active preparation including searing, making the mushroom mixture, assembling the Wellington, plus 25 to 30 minutes for baking. You’ll also want to allow an extra 10 minutes for resting after baking before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Beef:
Season the beef tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Remove the beef from the pan and let it cool. Then brush the outside all over with Dijon mustard and set aside.
2. Make the Mushroom Duxelles:
In the same skillet, melt the butter over medium heat. Add the shallots and garlic, cooking until softened. Add the finely chopped mushrooms and cook, stirring often, until all moisture evaporates and the mixture becomes a paste, about 10-15 minutes. Stir in the thyme, season with salt and pepper, and set aside to cool.
3. Assemble the Wellington:
Lay out the prosciutto slices on a large piece of plastic wrap, slightly overlapping to form a rectangle big enough to wrap the beef. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef fillet on top. Using the plastic wrap, roll the prosciutto around the beef, twisting the ends to tighten. Chill in the refrigerator for 15-20 minutes.
4. Prepare and Wrap with Puff Pastry:
On a floured surface, roll out the puff pastry to a rectangle big enough to wrap the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. Brush edges with egg wash, fold pastry over the beef, trim any excess, and press edges to seal. Place seam side down on a baking sheet. Lightly score a diamond pattern on the pastry for decoration, being careful not to cut through.
5. Chill and Bake:
Brush the top with egg wash. Chill again for at least 15 minutes to help the pastry firm up. Preheat oven to 400°F (200°C). Bake for 25-30 minutes or until the pastry is golden brown and an instant-read thermometer reads about 125°F (52°C) inside for medium-rare beef.
6. Rest and Serve:
Let the Beef Wellington rest for 10 minutes before slicing. Serve thick slices alongside roasted potatoes and sautéed mushrooms. Add cream or peppercorn sauce if you like.
Can I Use Frozen Puff Pastry for Beef Wellington?
Yes, you can! Just be sure to thaw it completely in the refrigerator before rolling it out. Working with cold, but pliable pastry helps achieve that perfect flaky crust.
How Do I Store Leftovers?
Wrap any leftover Beef Wellington tightly in foil or plastic wrap and refrigerate for up to 2 days. Reheat gently in the oven at a low temperature to keep the pastry crisp without drying out the beef.
Can I Prepare Beef Wellington in Advance?
Absolutely! You can assemble the Wellington up to the pastry wrapping step, then refrigerate it overnight. Just add the egg wash and bake fresh when ready to serve for the best golden crust.
What’s the Best Way to Check for Doneness?
Use an instant-read thermometer inserted into the center of the beef. Pull the Wellington from the oven when it reaches about 125°F (52°C) for medium-rare. Remember the meat will continue to cook a bit as it rests!
